• 1 tbsp extra virgin olive oil |
1 Heat oil over medium heat in a large pot or dutch oven. 2 Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes. 3 Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste
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